Frozen Blueberry Pie

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This turned out amazing! Perfect recipe for blueberry pie. Instead of orange zest, I used some re-hydrated lemon zest. I used frozen blueberries from Michigan that we got in the summer from the farmer's market. I did not freeze the filling as suggested, I just baked it. I followed some instructions for baking from the Joy of Cooking (450F for 10 minutes, then reduce the heat to 350F for 45 minutes. I also made my own butter crust - again - recipe from the Joy of Cooking cook book.

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I live in Maine and believe in cooking when ingredients are their freshest and in peak season. I chose to try this recipe for that very reason as I had purchased a large amount of fresh blueberries (at the end of the season in ME and I host Thanksgiving every year. I made the recipe as follows but used lemon zest and juice in place of the orange because that is what I had. I baked the frozen pies the night before the holiday and they came out just wonderful. I used foil around the edge of the crust for about the last 15 minutes in order to make the center brown and not have the edges burn. Such a brilliant idea Alton as really you solve the problem of having tons of wonderful fresh bluebrerries in August and wanting to make your holiday baking a little less stressful. Bravo from Maine.

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I've been a Good Eats viewer for five years, but this is the first Alton recipe I've ever made. The pie itself turned out gorgeous, and the appearance was very homey and rustic. The flavor was also nice. I was a bit apprehensive about the orange juice and zest, as I'm not a fan of citrus background flavors, however, it was not an apparent flavor in my pie. My only issue is that the pie was not quite sweet enough...which is most likely because I used frozen blueberries, instead of sweet, fresh, summer berries like Alton used. The next time I make this pie, I'm going to add a bit more sugar. I will, however, definitely make it again.

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I used this receipe substituting Blackberries - it was great

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Nothing magical about this, though it is convenient.

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I have been a Good Eats fan ever since I started cooking 5 years ago and Alton has yet to fail me. This pie is so fantastic that my husband and I haven't been able to keep one in the house for more than 2 days. I first made one last blueberry season and was so impressed that I now go blueberry picking just to make this pie. This year I made one for my parents and one for my husband and they were just delighted. I've also read that people can't seem to find the tapioca flour called for in this recipe. I found mine at Dave's Market (Rhode Island, but I've also seen it at Whole Foods Market. Thank you so much for this recipe Alton, I will be preparing it for years to come.

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Tapioca flour is available in the baking aisle of any Whole Foods store; look for packages of Bob's Red Mill products. We made two frozen pie fillings recently with local blueberries, and last night we tried baking one. We were very skeptical that the filling could go from frozen to fully set with the directions provided, but it worked perfectly. We made no changes to the recipe; perhaps it is important that the filling is frozen for it to set properly. Even the crust was a beautiful light golden color -- not dark or burned. I prefer a hint of lemon over the orange in the recipe, but all the other diners loved it. We will definitely try this recipe with other berries.

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I had trouble finding tapioca flour too and got minute tapioca as someone else suggested. Grinding the tapioca into flour with our coffee grinder didn't exactly work, and then I read on the box to add 1/4 cup to the crushed berries, so that's what I did.
My changes to the recipe: minute tapioca not tapioca flour, omitted the orange zest, and used thawed berries not frozen.
Results: letting it sit must be the key to no runny filling. Not overly sweet, so hubby just added vanilla ice cream to the top and said the pie is perfect.
Will try the tapioca and letting it sit hints with cherries - I think it will work.

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I baked this pie last night and at 325 had to add at least 20 minutes of bake time - the crust was very light and didn't seem done. So I am not sure what effect that really had on the actual pie outcome. The filling was perfectly delicious - very flavorful. (I did not see this episode of Good Eats and wish I could. I then looked at other pie recipes which called for the first 20 minutes at 425 - then baking the rest of the time at 350 - so I think I will try this with my next pie. I love the idea of having the filling done and ready in your freezer. I think this recipe will be a keeper.

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This was my first time making and eating a blueberry pie. I only have one regret, which is that the next blueberry pies i will try might be able to be up to par.



Tapioca Flour, or Starch was easy to find for me, they sell them in small bags with an elephant on it in many Asian food stores. I found mine for something like $1 in Chinatown.